Meat Jelly

Name: Meat Jelly
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 300g Pigskin; 3 pieces ginger; 30ml Thai sweet chili sauce; 1 piece Fennel; 20ml Soy sauce; 1 piece Cinnamon; 15 capsules pepper; 1 piece Dried red chili; 6g salt; 20ml Vinegar; 2 cloves garlic; 20ml Cooking Wine

by My name is a fish

4.8 (1)

Favorite

4

Difficulty

Easy

Time

10m

Serving

3

The meat skin jelly made with the wall-breaking machine is full of gelatinous protein. If you love beauty, you can make the last one. In this autumn dry season, it will make up beautifully.

Meat Jelly

1. Prepare the ingredients

2. Put it in the pot and boil, simmer for three minutes

3. Remove and clean, and clean up the fat on the reverse side

4. Cut into silk for later use

5. Put three grams of salt in a pot and bring to a boil

6. Put it at room temperature and pour it into the broth of the wall-breaking machine and beat it three times

7. Pour into the box and refrigerate overnight

8. Inverted slice

9. Adjust the dipping sauce, two spoons of sweet chili sauce, two spoons of balsamic vinegar, and one spoon of boiled water, and pour it on the meat jelly.